Vietnamese inspired Curried Tofu Summer Bowl

For the curried tofu:

• 14 ounces firm or extra firm tofu pressed for at least 15 minutes then cubed or sliced into preferred shapes
• 1 -2 teaspoon curry powder use less or more to preference
• 1.5 teaspoon soy sauce use tamari for gluten-free
• 1 teaspoon maple syrup or sugar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 3 tablespoons coconut cream scoop out the thick part of the coconut cream from full fat coconut milk can

For the pickled vegetables:

• 1/2 cup rice wine vinegar or use apple cider vinegar or white vinegar
• 1/3 cup hot water
• 1/4 teaspoon sea salt
• 1 teaspoon maple syrup
• 2 cups thinly sliced vegetables such as carrots cucumber, radish, red bell pepper, onion

For the dressing:

• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons maple syrup
• 2 teaspoons lime juice
• 1 tablespoon sambal oelek or Asian chili garlic sauce
• a good pinch of salt and pepper

Assemble

• 8 Oz pack cooked vermicelli rice noodles
• Chopped mint and cilantro
• chopped lettuce
• lime wedges